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Carrot and coriander soup
Rich and smooth with a hint of sweetness
Servings4 persons,Cooking time:30 minutes
Vegetables
Nut-free
30-60 minutes
Starters and snacks
Hand Blender
Vegetarian
Ingredients
1 bunch of carrots
1 tablespoon olive oil
1 onion, chopped
½ teaspoon ground cumin
2 tablespoons fresh coriander leaves, chopped
1 litre vegetable stock
4 teaspoons crème fraîche
freshly ground black pepper
Instructions
Clean and cut up the carrots.
Heat the oil in a soup pot and sauté the onion until it becomes transparent. Add the carrots, cumin and 1 tablespoon of coriander leaves and sauté over a high heat for 2 minutes, stirring continuously. Add the stock and cook the carrots for 15 minutes until tender. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
Purée the carrots with the stock in the blender on MAX for at least 1 minute. Reheat if necessary and season to taste.
Serve the soup with a spoon of crème fraîche and some freshly ground black pepper, and sprinkle with the coriander leaves.
